PEAR AND RAISIN CHUTNEY
Pear and Raisin Chutney is a great accompaniment to serve with crackers.
Provided by Neha Mathur
Categories Breakfast
Time 1h15m
Number Of Ingredients 12
Steps:
- Add white vinegar and sugar in a large heavy bottom pan
- Bring to a boil
- Add all the remaining ingredients
- Cook on very slow heat for about an hour, until the mixture is thick
- Using a potato masher, mash the pears a bit
- Pour into hot sterilized jar and seal
- This chutney keep well if refrigerated for 3-4 weeks
Nutrition Facts : Calories 258 kcal, Carbohydrate 66 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 602 mg, Fiber 7 g, Sugar 46 g, ServingSize 1 serving
PEAR RAISIN CHUTNEY
This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
- In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.
- Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.
PEAR-CRANBERRY CHUTNEY
With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
- Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.
Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 30 g, TransFat 0 g
CRANBERRY-PEAR CHUTNEY
Add an extra-special condiment to your next meal: This homemade chutney filled with cranberries, pears and raisins. It's delicious on all kinds of meat, from turkey and chicken to pork, lamb or beef.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 3h15m
Yield 16
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, mix all ingredients. Heat to boiling over high heat, stirring frequently.
- Reduce heat to medium. Cook 25 to 30 minutes, stirring occasionally, until thickened.
- Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Chutney will thicken more as it cools. Store in refrigerator up to 2 weeks.
Nutrition Facts : Calories 120, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 25 g, TransFat 0 g
RAISIN PEAR CHUTNEY
Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."
Provided by Taste of Home
Time 2h30m
Yield 2 pints.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.
PEAR CHUTNEY
Provided by Food Network
Yield 2 pints or 4 half-pints
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
- Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
- Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
- Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.
SPICED PEAR AND RAISIN CHUTNEY
Served warm or cold, this fruity chutney provides an instant kiss of holiday flavor. Enjoy as an alternative to cranberry sauce with your roast turkey.
Provided by McCormick
Categories Condiments,
Yield 15
Number Of Ingredients 9
Steps:
- Place pomegranate juice, brown sugar, cinnamon, allspice, and vanilla and orange extracts in medium saucepan. Cook on medium heat until sugar is dissolved, stirring occasionally.
- Stir in pears, apricots and raisins. Simmer 5 minutes longer or until raisins are plump and liquid is slightly thickened. Spoon into serving bowl. Cover.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 92 Calories
PEAR CHUTNEY WITH RAISINS
Provided by Susan Banks
Categories Condiment/Spread Sauce Fruit Raisin Pear Fall Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add chopped onions and sauté until tender, about 5 minutes. Add remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until pears are tender and mixture thickens slightly, about 30 minutes. Discard cloves. Season to taste with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
MARCEL DESAULNIER'S APPLE, PEAR AND RAISIN CHUTNEY
Steps:
- Quarter and core two pears, one Granny Smith and one red Delicious apple. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.
- Transfer to a large, heavy saucepan, add both sugars, water and vinegar. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.
- While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.
- When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions. Allow to cure 24 hours before using.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 0 grams, Carbohydrate 71 grams, Fat 0 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 57 grams
JALAPENO-PEAR CHUTNEY
With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.-Deb Thomson, Grand Island, Nebraska
Provided by Taste of Home
Time 55m
Yield 5 half-pints.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally., Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
AUTUMN APPLE-PEAR CHUTNEY
This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.
Provided by Marisa McClellan
Time 1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g
RAISIN CHUTNEY
We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!
Provided by Seebee
Categories Chutneys
Time 10m
Yield 5-10 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
- Keeps for about 2 weeks in the refrigerator.
RAISIN PEACH CHUTNEY
For me a chutney is a versatile condiment that can be used with almost any kind of meat, or as a spread or.... This one is no exception!
Provided by Sydney Mike
Categories Chutneys
Time 25m
Yield 4 cups, 18 serving(s)
Number Of Ingredients 12
Steps:
- In a large sauce pan, combine all the ingredients EXCEPT the almonds.
- Over high heat bring to a boil, then reduce heat & simmer uncovered about 15 minutes or until somewhat thickened.
- Remove from heat, & fold in almonds.
- Serve warm or chilled.
Nutrition Facts : Calories 41.1, Fat 0.8, SaturatedFat 0.1, Sodium 66.4, Carbohydrate 8.6, Fiber 0.6, Sugar 7.3, Protein 0.6
GOLDEN PEAR CHUTNEY
Steps:
- Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency. Transfer to sterilized jars and seal; process in a boiling water bath for 10 minutes.
CRANBERRY-PEAR CHUTNEY
This is an excellent accompaniment to roasted pork, duck, or turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Combine cranberries and sugar in saucepan; cook over medium-low heat until berries release juices, about 8 minutes.
- Place pears in a medium bowl, and toss with lemon zest and juice.
- Add orange juice, raisins, and dates to cranberries. Raise heat to medium-high. Stir occasionally, adding pears when mixture begins to bubble. Cook, stirring, until mixture thickens and pears turn red and are cooked through, about 10 minutes. Transfer to a bowl. Let cool; refrigerate up to 24 hours.
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